Cheddar Onion and Beer Bread

One of my all time favorite smells is that of freshly baking bread.  The warm, delectable aroma somehow just seems to escape from the oven and finds a way to seductively creep around from room to room.  And even though I'm not allowed to eat bread, at least for now, that doesn't stop me from baking a loaf for others.  I'm always up for trying new recipes too, but I definitely have my personal favorite; which happens to be apple bread.  However, knowing that I need to stay away from the empty carbs, I've been trying to experiment by incorporating ingredients that I'm not necessarily a big fan of, like beer.

This particular cheddar onion and beer bread is so simple to make, and honestly only takes about 2 minutes to throw together.  The hardest part of the whole process is being patient and waiting for the bread to bake; especially once that wonderful scent  of baking bread fills up your home.

Cheddar Onion Beer Bread
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Ingredients:

3 cups all-purpose flour
1 TBSP. baking powder
½ tsp. salt
¼ cup granulated sugar
1 cup sharp cheddar cheese, shredded
2 green onions, thinly sliced
12 oz. beer (use your favorite)
Dash of cayenne pepper
¼ cup butter, melted

Directions:

Preheat oven to 375 degrees, and spray a loaf pan with a non-stick cooking spray; set aside.

In a large bowl, combine the flour, baking powder, salt, sugar, cheese, onions, and cayenne pepper.  Whisk together until combined.  Now, slowly pour the beer into the flour mixture, and with as few stirs as possible, mix until the flour is moistened.  (The dough will be lumpy in appearance)

Pour the dough into the prepared loaf pan and evenly distribute the melted butter on top.  Once ready, place the pan into the oven and let bake for 50 minutes.

When the bread is done baking, remove the pan from the oven and let cool on a wire rack for 10-15 minutes.  Now, extract the bread from the pan and let cool completely.  Enjoy!

Source: Slightly adapted from Shugary Sweets

Restaurant Style Salsa

What is it about chips and salsa that's just so addictive and delicious?  Did you ever notice that when you go out to eat, especially at a Mexican restaurant, the chips and salsa seem to disappear quickly, and it's never very long before the server brings you another dish; even if you didn't want, or ask for them.  Then, that dish seems to disappear just as quickly as the one before.  It's an endless cycle.

The great thing about salsa though, is that you don't have to limit it to just being served with chips.  You can also add it to different recipes for extra spice and flavor, or you can always use salsa as a garnish.  I tend to put it on top of grilled chicken, or scrambled egg whites, because it seems to give the food that kick of flavor I'm looking for.  Plus, I love how healthy it is.

Jeff's been asking me to make salsa for quite some time now, because he's not really a fan of the salsa that comes from a jar.  The main reason that he doesn't like it, is because there are large pieces of tomatoes and onions, and to be honest, I don't really care for jarred salsa either.  That's why I'm kind of surprised that it's been so long since I've made a batch.  The whole process is super easy and isn't time consuming at all.  As an added bonus you can "can" the leftover salsa to serve at a later date.  All you have to do is go buy the vegetables, toss them in a food processor, and voilà!  You have salsa.

The thing that I like best about this particular salsa recipe, compared to some others, is that you decide how mild or hot you would like it, just by adding or subtracting the amount of peppers you add in.  If you follow the recipe as printed below it isn't incredibly hot, however I wouldn't exactly consider it mild either.  At first bite you might not think that the salsa is hot, and then it hits.  Enjoy!

Restaurant Style Salsa
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Ingredients:

1 can (28 oz.) whole peeled tomatoes with juice
2 cans Rotel tomatoes and green chilies (I use the HOT, but you can use original for a milder version)
½ a large onion, chopped
1 clove garlic, minced
1 whole jalapeno, sliced thin (I left the seeds in for a more spicy salsa)
1 whole habanero pepper, cut into small pieces (I left some of the seeds in)
¼ tsp. sugar
¼ tsp. salt
¼ tsp. ground cumin
½ cup – ¾ cup fresh cilantro (or more, if needed)
½ a lime, juiced

Directions:

Combine all of the ingredients listed in the bowl of a food processor and then pulse together until your desired consistency is reached.  Stop, taste, and then add more of the ingredients you think that it might need. (I didn’t add anymore)

Place the salsa in the refrigerator for at least an hour, in order to let the flavors combine; then serve.

 

 

Slightly adapted from Two Peas & Their Pod

Healthy Texas Cheese Fries

Ok, to start today's post I'd have to say that I'm not really one who enjoys going out to eat.  Actually, I try to avoid it at all costs, but of course, I know that there are going to be those rare occasions that come up where I'm going to have to go.  The main reason I don't like going out to eat is because everything on the menu always looks and sounds delicious and I can't help but get out my phone to look up the calorie count.  My jaw always drops too and because of that, I usually just end up ordering a side salad with a piece of grilled chicken.  I know what you're thinking......that sounds pretty boring.....but I'm not really someone who feels like eating 2 days worth of calories in just one sitting; especially when I know that I could make a similar recipe at home for only half the fat and calories.

One menu item that always catches my eye though, and that I'm usually tempted by, are the cheese fries.  Yummy potato wedges with bacon, melted cheese, scallions, and dipped in ranch dressing; how could one go wrong?  It even has me drooling a little bit just thinking about them as I'm typing.  I never end up ordering a plate though, because you're typically looking at easily over 1,500 calories per dish.  However, I know that Jeff enjoys cheese fries too, so I decided that I'd lighten the dish up and make a homemade, "healthier" version, just for him. 

If I'm completely honest, I have to say that I might have sampled a bite of a fry myself; but that's ok.  If you look at the recipe that follows, you'll notice that they're really not that bad for you, plus I've been doing so well lately.  I've actually lost 4 lbs. in the past 2 weeks just by changing my diet and I've also been able to slowly add back in some exercises.  My workouts are nothing close to where they were, but that's ok, I know it will take some time and healing.  Eating healthy has definitely helped though and I'm excited to share this recipe with you!

Healthy Texas Cheese Fries
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Makes 1-2 servings

Ingredients:
1 Extra-large russet or Yukon potato, or 2 medium, washed and skin left on
2 tsp. olive oil
1 tsp. paprika
¼ tsp. chili powder
¼ tsp. onion powder
¼ tsp. cumin
¼ tsp. garlic powder
Dash of ground black pepper and salt (I left the salt out)
1 slice bacon, crumbled (I use turkey bacon)
¼ cup shredded cheddar cheese
Diced scallions
1 Jalapeno pepper, seeded and sliced

Directions:

Preheat oven to 400 degrees and spray a baking sheet with a non-stick cooking spray; set aside
 
Using a sharp knife cut the potato/potatoes in half lengthwise.  After that, cut each half lengthwise again, into ½ inch slices; then cut those slices in half, to form even smaller length fries.  Or you could just cut the potato however you would like, in order to form your fries.

Now, place the cut potato fries into a large bowl and add in the olive oil.  Toss the potatoes around until well coated and then add in all of the seasonings.  Once again toss the potatoes around until the seasonings are evenly coating the fries.

 

 

Next, evenly spread out the fries onto the prepared baking sheet, making sure that they remain in a single layer.  Place them in the oven for 25 minutes, but be sure to flip the fries over halfway through the baking process. (Depending on the thickness of the fries, it could take more or less time to bake, so keep an eye on them; they should be crisp but not burnt)

Remove the fries from the oven and place into an oven safe baking dish, or 2 separate dishes if you don’t feel like sharing (I placed mine in a cast iron skillet).  Top the fries with the cheese, bacon, scallions, and sliced jalapeno peppers.  Then, place the dish in the oven and let cook for about 2-4 minutes, or until the cheese is melted to your liking.  Remove the dish from the oven, serve with a side of ranch, or not, and enjoy!  FYI - Hot sauce also goes great with these fries!

Source: Skinny Taste

Kale Salad

Yesterday was a success!  I definitely stuck to my goal of healthy eating.  My husband, Jeff, even came home with a box of decadent Ghirardelli chocolates, that were given to him as a gift, and he asked me if I wanted one.  This was super nice of him to ask, but I proudly said, "No, I'm dedicated to focusing on nutrition and healthy eating." 

I know that I can't, and won't, go back to my old mindset that would have told me, it's ok....have one tiny square, what harm could it do.  So, even though it might not seem like a big deal that I turned down the chocolate, I'm still proud of myself.  It shows me that I'm taking steps in the right direction, mostly due to the fact that I know how much I enjoy chocolate.

Let's get to today's post though.........

This recipe, which is one for kale salad, is actually one that was given to me by my personal trainers.  I'd consider it to be more of a side item, but it could easily be a meal; especially if you eat as much of it as I do.  I absolutely love, and am completely addicted to this stuff.  It's very inexpensive to make too and only takes a few minutes to prepare!  Win, win!  So grab a fork, and enjoy!

Kale Salad
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Ingredients:

Kale (as much as you would like)
Olive oil
Lemon
Parmesan cheese

Directions:

Cut the kale into whatever size pieces you’d prefer.  I, personally, like to chop mine up pretty small.  Once it’s ready, place the cut kale into a bowl, then drizzle in some olive oil; about just enough to lightly coat the kale.

Now, cut a lemon in half and squeeze half of the lemon juice over the kale and olive oil.  Next, sprinkle in a desired amount of Parmesan cheese.

Toss the salad together and taste.

This salad is entirely up to you.  If you think it needs more olive oil, add some.  If you think it needs more cheese, add some.  I think you get the idea. 

***Tip*** – It’s easy to add more of the ingredients, but not remove them.  Therefore, start off with a little, and continue to add more if you think it needs it. 

Loaded Baked Potato Dip

When I first saw this recipe for a loaded baked potato dip, I knew right away that I needed to make it!  Not only are loaded baked potatoes absolutely delicious, but dips are so quick and easy to toss together (especially if one is short on time).  In addition to this, they make a great side item or appetizer, which you can always serve at any party or function, no matter the time of year. 

I specifically made this dip for a get together/party that I went to on Saturday evening, and I'd have to say it was a hit!  The recipe actually turned out better than I was expecting (I ended up altering some of the ingredients) and I can definitely see myself making it again in the very near future!  So grab a bag of your favorite potato chips and enjoy!

Loaded Baked Potato Dip
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Makes about 4 cups

Ingredients:
16 oz. sour cream
3 Tbsp. light mayonnaise
16 slices (12 oz. package) bacon, cooked and crumbled (save a little for garnish)
2 cups shredded cheddar cheese, plus a little more for garnish
1/3 cup thinly sliced scallions
2 Tsp. Lowry’s seasoning
½ tsp. garlic powder

Directions:

Place all the ingredients into a medium size bowl and using a hand mixer, beat on a medium to low speed until well combined.  Cover the bowl and place in the refrigerator for at least 1 hour before serving.  This allows the flavors time to blend. 

Garnish with extra bacon, cheese, and scallions.  Serve with your favorite potato chips!

 

Adapted from Brown Eyed Baker

Guacamole

One of my favorite things about going out to eat at a Mexican restaurant is the endless amounts of chips and salsa they bring to your table.  Even better than that though, is ordering up a side dish of scrumptious guacamole.  Throughout the years I've tasted many different recipes, however, when my friend Kristen brought hers over one day, I knew that I'd never follow another recipe again.  This one is definitely the best!

Guacamole
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Ingredients:

2 avocados
1 jalapeno pepper, seeded and minced
1 Roma tomato, chopped
1 small white onion, finely chopped
1 garlic clove
1 lime, cut into two
Bunch of cilantro, about 4 or 5 stems (more if desired)
1 Tbsp. sea salt (or more, depending on taste)

Directions:

Scoop the insides out of the avocados and place in a medium bowl.  Add in the minced jalapenos, onion, and the juice squeezed from half of the lime.  Mash and stir the ingredients together until you reach desired consistency.

Add in the Tbsp. of salt, tomato, garlic, cilantro, and the juice from the other half of the lime.  Mix together until well blended.  Serve with a side of tortilla chips!

 

Cornbread with Homemade Honey-Butter

One great thing about living in the South, other than the beautiful weather, is that I'm constantly surrounded by wonderful Southern cooking.  Not only can you find great food within local restaurants, but many people down here are truly fantastic cooks!  Some even have their own homemade recipes that have been passed down throughout generations.  

In addition, have you ever noticed how incredibly comforting Southern cooking can be?  It just seems that a variety of great tasting dishes have originated in the South.  Due to this, there are many dishes I want to try out, but sadly have not (mostly due to time).  Once summer rolls around though, I plan to spend a lot of time in the kitchen, but for now, I've at least been experimenting and searching for the perfect cornbread recipe.  Oh boy, do I ever enjoy a slice or two of well-made cornbread!  It also seems to make a great side item for numerous Southern meals! 

After a few attempts at different cornbread recipes, I finally feel confident that I've found one worth sharing.  I'll definitely be using this recipe from now on!  The cornbread turned out both incredibly moist and delicious.  This made it very difficult not to eat all at once, especially with a side of the scrumptious homemade honey butter!

Cornbread with Homemade Honey Butter
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Ingredients:

For the Cornbread-
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 Tbsp. baking powder
½ tsp. salt
1/3 cup vegetable oil
3 Tbsp. butter, melted
2 eggs, beaten
1 ¼ cup milk (I used skim)

For the Honey Butter-

2 sticks butter, softened
½ cup honey
½ cup marshmallow fluff

Directions:

Preheat the oven to 350 degrees and coat an 8” square pan with cooking spray.  In a medium size bowl, add the cornmeal, flour, sugar, baking powder, and salt.  Whisk together until well combined.  Make a well in the center of the dry ingredients.  Add the oil, butter, eggs, and milk.  Stir together with a wooden spoon until just mixed.  (The batter will be very runny.  Don’t worry; it’s supposed to look like this.)  Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the middle comes out clean.  Let cool on a wire rack.

In order to make the honey butter, add the softened butter, honey, and marshmallow fluff to a medium bowl and whip all together.  Serve at room temperature, but store in the refrigerator until ready to use.

Source: Mel's Kitchen Cafe

Anyone Can Make It, Peach Cobbler

All summer long I have been craving peach cobbler.  I found this wonderful recipe that I wanted to try out, but the only trouble was that every time I went to the grocery store, I could never find good peaches to use.  Deep down I knew that I could always use canned peaches, but being summer, I was in the mood to use fresh ones. 

This past weekend, on my weekly trip to the grocery store, I couldn't help but notice all the fresh peaches that were in stock.  Right away I knew that I needed to pick some up and am very glad that I did!  The result was extremely delicious and made for some fantastic afternoon and evening snacks.

Anyone Can Make It, Peach Cobbler

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Ingredients:

5-7 large peaches, sliced (if desired, you can use canned)
1 Tbsp. sugar
16-20 oz. homemade yellow cake mix (yellow boxed cake mix will work too)
8 Tbsp. butter, chilled
½ can of Fresca (sprite or 7-up will work)

Directions:

Preheat oven to 350 degrees.

Lightly spray a 9x13 inch pan with cooking spray.  Layer the peaches on the bottom of the baking dish and gently dust with the sugar.  Sprinkle the yellow cake mix over the peaches and scatter the pieces of butter over the top.  Open a can of Fresca and pour half of it over the peaches, cake mix, and butter.  Help yourself to the rest, as I am sure you are thirsty!

Place the cobbler in the oven, and bake for around 45 minutes, or until golden brown and bubbling.  Remove from oven and serve warm.  Feel free to top with vanilla ice cream!

Slightly Adapted from: Mel's Kitchen Cafe

Scrumptious French Fries

One thing that I love to order from fast food places are French fries!  There is just something about the crispy texture that is so addictive.  Naturally, I have tried to make my own French fries, but have always had very little success.  The main problem being that they always turned out soggy, which was not what I was going for.  That's when I decided to get serious and do some research.  Over the past couple of days I've visited many different food blogs and read through many different cookbooks and finally feel that I have a winner.  Not only did these French fries turn out crispy, but in my opinion, they were seasoned to perfection!

Scrumptious French Fries

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Ingredients:

2 large russet potatoes, cut lengthwise into even sized wedges (you may peel if desired)
1 Tbsp. vegetable or canola oil
¾ tsp. salt
½ tsp. black pepper
1 tsp. Lowry’s season salt
½ tsp. garlic salt

Directions:

Preheat oven to 475 degrees.  While the oven is preheating fill a large mixing bowl with hot water and soak the potato wedges in the bowl for 10-20 minutes.  Spray a baking sheet with PAM cooking spray and then sprinkle the pan with the salt, pepper, Lowry’s seasoning, and the garlic salt.  Set aside.

Drain the potatoes and then spread them out onto a dish cloth or paper towel and pat dry.  Now, dry out the large mixing bowl and add back in the dried potatoes.  Toss the potatoes together with the vegetable or canola oil, until they are well coated.  Spread the potato wedges onto the prepared baking sheet making sure that they are in a single layer.  (Feel free to sprinkle the fries with more seasoning for added flavor.)  Cover the baking sheet with foil and bake for 5 minutes.  After 5 minutes has passed remove the foil and continue baking for 15-20 minutes, or until the bottom of the French fries are a spotted golden brown.  You may have to rotate the pan to ensure even browning.  Remove the baking sheet from the oven and using tongs, or a spatula, flip the French fries over and bake for another 5-15 minutes, or until crispy. 

Serve as a side to your main course, or just enjoy as a tasty snack!  

(Healthy) Baked Zucchini Fries

Zucchini has definitely become one of my favorite vegetables this summer and I have tried to incorporate it into meals in a variety of ways.  This particular recipe turned out to be one of my favorites!  Baked zucchini fries are not only a healthier alternative then regular french fries, but to me, they taste just as good!  *For extra enjoyment remember to serve these tasty little treats with your favorite dipping sauce* 

(Healthy) Baked Zucchini Fries

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¼ cup whole wheat flour

2 eggs

2 Tbsp. water

2 cups Panko breadcrumbs

Salt

Pepper

½ tsp. garlic powder

¼ tsp. cayenne pepper

1 tsp. Lowry’s seasoning

1 lb. zucchini, cut into 4-5 inch sticks

Directions:

Preheat oven to 425 degrees and line a baking sheet with parchment paper or a silicone baking mat.

In a small bowl whisk together the eggs with the water and then place in a shallow dish.  Next, combine the Panko breadcrumbs, salt, pepper, garlic powder, cayenne pepper, and Lowry’s seasoning in a pie plate, stirring together until well blended.

Place the flour in a large Ziplock bag.  Now, place the zucchini strips into the bag, seal, and shake until the strips are well coated.  Remove the zucchini from the bag, dip into the egg wash, and then into the Panko breadcrumbs, turning until the strips are well coated.

Place the now breaded zucchini onto the prepared baking sheets and bake for 18-20 minutes, or until the strips are a nice golden brown color.  Serve immediately with a dipping sauce of your choice!

Source: Adapted from Confections of a Foodie Bride

Seasoned Potato Packets on the Grill

Even though I may be heading back to school tomorrow, I still consider it summer.  Temperatures may also have cooled off slightly, compared to what it was a few weeks ago, but that doesn't mean I feel like standing over my stove or oven to cook (unless of course my craving for something sweet kicks in).  What this means, is that my husband and I will continue making the most of our outdoor grill.  So many wonderful possibilities of what to make!  I can't wait! 

One thing that I really enjoy as a side item though, when we cook pretty much anything on the grill, is potatoes.  Don't get me wrong, french fries are great, but sometimes I prefer roasted potatoes.  Seeing that I don't want to stand over my stove and boil water, or turn on the oven to a high temperature, I decided to try out this foil packet recipe I found.  It's so easy!  All you have to do is toss the potatoes (any kind you prefer) into the foil, place the individual packets on the grill, and allow the heat from the grill to bake the potatoes.  Not only do the potatoes turn out soft and flavorful, but everyone gets their own individual packets! 

Seasoned Potato Packets on the Grill
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Serves 4-6

Ingredients:
8 small red potatoes, diced (or potato of your choice)
1 small onion, chopped (optional)
Olive oil
Salt
Pepper
Dash of Lawry’s seasoning
Dash of Italian seasoning
(Feel free to add any other desired seasonings)

Directions:

Add the potatoes and onion (optional), in a medium size bowl and drizzle lightly with olive oil.  Season with the salt, pepper, Lawry’s, Italian seasoning and any other spices you desire.  Stir with a wooden spoon until the potatoes are well coated.

Tear off 8-12 pieces of foil, making sure that they are large enough to wrap around ¼ of the potatoes.  Place two sheets of foil on top of each other to create a double layer, resulting in 4-6 sets of foil packets.  Spray the tops of the foil with cooking spray and start layering the potato mixture in the middle of each double-layer foil set.  Gently fold the foil over the potatoes and twist the edges to form a seal.

Turn the grill to a medium heat and place the packets directly on the heating surface for 20-30 minutes, or until the potatoes are tender.

Caution:  The steam will be very hot when you go to open the packets, so be careful!

Source: Pennies on a Platter